Avocapaya Salad

All eager to embark on adding enzymes to our diet, I made this salad today.  I credit my relative Claire for introducing the Avocado-Papaya combination years ago, and I never forgot how good it was.  This is the first time I've been able to make something approximately as good as what she made that day at the beach.

1 large Papaya (or two small ones)
3 sprigs Cilantro
3 Hass Avocados (or 1 or 2 Fuertes)
1 lime

Rinse the papaya, because you'll be eating some of the peel, which has most of the enzymes.  Cut the papaya in half along the "equator" (not the usual way).  Save one half for another use (smoothie!).  Place the other half cut side down on a cutting board and use a sharp knife to slice off the top and cut down along the sides to remove the peel.  This method is fast and minimizes handlling.  Save some of the peel for smoothies, except one or two long pieces, which you now cut into little bits for this salad - don't worry, they will go totally unnoticed among the cilantro leaves.

Turn over the peeled papaya half, and remove the seeds.  The seeds are also enzyme-rich, so you may want to leave a few in the salad. They should be swallowed without chewing, because they have a bitter taste.  You can also drop them into smoothies just before serving, where they'll be like bubbles in bubble tea.

Cut the now peeled and seedless papaya flesh into chunks about the size of a walnut, and place in salad bowl.

Cut the bottom of the cilantro sprigs where the stems meet, and rinse off any dirt. Shake the water off. Chop into 1/2 inch pieces and sprinkle onto the papaya in the salad bowl.

Cut each avocado in half and pry out the pit by chopping your knife halfway into the pit and twisting.  With a soup spoon, scoop out large chunks of the avocado into the salad bowl. Use the empty skin to pull the pit off your knife.

Juice the lime and sprinkle onto the goodies in the bowl.

Toss and serve. I promise it will disappear.

This is a SALT-FREE recipe but the lime juice does have sodium.  All the other ingredients are so rich in potassium that this is an excellent dish for sodium watchers.